Tuile Cookies
April 23rd, 2008
Stumble it!
Even if you don’t know what a tuile cookie is (pronounced “twill” or “tweel”), you’ve probably eaten them before. They’re delicate and sweet and often stuck into desserts, especially ice cream, at fancy restaurants. The great thing about tuile cookies is that they come out of the oven soft and pliable, allowing you to shape them whatever way you want before they cool and harden. They’re crisp and sweet and buttery–like the most delicate, most delicious ice cream cone you’ve ever had. In fact, ice cream cones are what got me thinking of tuile.
It’s 80 degrees here today, so I started thinking about making some ice cream. Then I thought about making my own ice cream cones. Then I thought about tuiles. And since there doesn’t seem to be a recipe for vegan tuile cookies on the internet, I decided to make up my own. And it worked! Perfectly. (I know, I’m just as shocked as you are. Apparently you really can learn how to make fancy things just by watching a lot of cooking shows on tv. My sister and I used to come home from school watch Great Chefs on PBS before the Food Network ever existed. Remember that show? I’m pretty sure that’s where I learned about tuile.)
So anyway. Tuile cookies aren’t hard, but they do require a few tools, some concentration, and the willingness to lightly burn your fingers. Since I don’t mind sacrificing myself for cookies, this wasn’t a problem for me. Just be forewarned. Here’s what you’ll need to make them:
- A silpat, or non-stick mat, or waxed parchment paper
- An offset spatula
- A clean piece of cardboard (not super thick) or tuile template
- Molds (bowl, rolled paper, whatever)
Let’s get to the recipe, I’ll explain in more detail as I go.
Vegan Tuile Cookies
Makes 1-2 dozen depending on size
1/2 Cup Earth Balance, softened
1/2 Cup Sugar
2 Tbs Flax Egg*
1 tsp Vanilla
1/4 tsp Salt
3/4 Cup All-Purpose Flour
Flax Egg
1 Tbs Flax Seed
1/4 Cup Water
Grind the flax seed to a powder in a spice grinder. Whisk with water and set aside. Use 2 Tbs of this mixture for the tuile cookies, you’ll have a little left over
Preheat oven to 375°F.
Whip the Earth Balance and sugar until light and fluffy, so it looks like the photo above. Once the Earth Balance is soft enough it should whip up just fine.
Add flax egg, extract, and salt. Whip until you see medium to stiff peaks like above. Gently fold in flour and mix until well combined. Your batter is ready, so prepare your workstation.
You can buy specialized tuile templates in lots of different shapes, but a piece of clean cardboard works just as well. I traced a glass and cut the circle out with an x-acto knife for my template. You can do circles, squares, rectangles, flowers, stars - anything!
Put your template down on your silpat and add a glob of batter. Using your offset spatula, carefully spread the batter out to fill the template, remove the excess batter.
Lift the template up to remove it. You’re cookies are ready to go in the oven. Bake the cookies for 8-10 minutes or until edges are golden brown. You may need to experiment with baking time to reach the ideal balance between strength and pliability.
I recommend not making more than 2-3 cookies at a time. You’ll need to shape them immediately after they come out of the oven, and since they harden quickly, it’s difficult to shape more than 2 or 3 in one go.
It’s also important to completely cool the baking sheet between each batch. Dump the hot baking sheet in the sink and spray it down with cold water. Dry thoroughly before the next batch.
When they come out of the oven, let them sit on the cookie sheet for 15-30 seconds. Gently remove them with a spatula and shape them immediately (this is the part where you might burn your fingers). You can make all sorts of shapes. If your template was circular, here are some ways you can shape them. I’m in the process of forming bowls in this picture, and I had already made cones, cylinders, and tacos.
I used regular paper, rolled into cylinders and cones and taped, to make the other shapes. Once cool the shape will set.
Now you can use them whichever way you want! I filled mine with almond soy pudding and fresh strawberries. You can add them to ice cream, fill them with vegan pastry cream, stuff them with berries or custard, dip them in chocolate–whatever. If you want to make the cookies ahead, I recommend not filling them until the last minute to prevent the cookies from getting soggy.
And I haven’t forgotten about ice cream. I actually bought an ice cream machine today, so I’ll post a recipe for vegan ice cream in the future, now that I know how to make the cones!
Entry Filed under: baked goods, dessert, recipe
54 Comments Add your own
1. SusanV | April 23rd, 2008 at 5:41 pm
Gorgeous! You are definitely the hardest working vegan cook I know of. And now to find out that you’re willing to sacrifice your fingers to the cause–you deserve a medal!
2. VeggieGirl | April 23rd, 2008 at 6:34 pm
I just commented on your photograph of these tuile cookies, on your Flickr account :0)
3. CJ @ SaveChange | April 23rd, 2008 at 6:44 pm
This is absolutely awesome. I am going to be trying this over the weekend. Tres bien!
4. magpie | April 23rd, 2008 at 6:44 pm
These look so fun! This would be a great recipe to use for a hands-on date with the boyfriend
We were thinking of doing a make-your-own sushi night followed by some kind of dessert and this one looks good. Especially because he’s into fruity desserts.
5. Romina | April 23rd, 2008 at 8:01 pm
Absolutely gorgeous!
6. Sharon of Plumes Fame | April 23rd, 2008 at 8:36 pm
Hi friend,
These look incredible. Daniel (brother #3) and I were OBSESSED with Great Chefs back in the day, and I would give anything for another 4:30 in the afternoon showing, just home from school and ready to be a studious little cooking nerd.
Miss you lots. Looking forward to coming home (June 1!).
7. Ricki | April 23rd, 2008 at 8:54 pm
These are amazing. But then again, everything you post is amazing!!
8. Meg | April 23rd, 2008 at 8:57 pm
these are most beautiful!
thank you for all of your inspiring recipes.
9. Namratha | April 23rd, 2008 at 9:56 pm
Wow! These look perfect and absolutely delicious…feel like picking up one right out of the screen.
10. evolvingtastes | April 23rd, 2008 at 11:26 pm
These look spectacular!!
11. shanniecakes | April 24th, 2008 at 1:17 am
incredible! this gives me a great idea for a vegan wedding cake i’ve been working on!
12. andreea | April 24th, 2008 at 4:33 am
these look delicious
13. Katie | April 24th, 2008 at 6:49 am
Oh MY goodness, those look absolutely divine!!
14. oatmeal | April 24th, 2008 at 7:10 am
I LOVE your pictures! They’re so well put together and the bright colors make me smile
Your cookies remind me of sushi cones! That’s so creative and awesome. And ice cream + strawberries? Oh how my stomach growls…
15. Alison | April 24th, 2008 at 10:08 am
Why does everything you make have to look so delicious? I swear, just looking at your blog I must have gained ten pounds, just due to salivating over every recipe you post! I’ve always found it hard to find vegetarian recipes that are appetizing to omnis, but you have solved the problem for me. A million thanks….
16. TheVintageVeganPotter | April 24th, 2008 at 10:23 am
These are amazing! They are the perfect delicate dessert. Definitely something that’s going into my cookbook for future use.
17. jya-syin | April 24th, 2008 at 11:08 am
You are on today’s Slashfood with a very complimentary intro posted by Ellen Slattery.
http://www.slashfood.com/
18. Alice (in Veganland) | April 24th, 2008 at 11:25 am
Waw, that’s a nice idea! they look just great.
19. Julien | April 24th, 2008 at 11:33 am
Not only do they look good, but they tasted great too
Thanks!
20. Wheeler | April 24th, 2008 at 12:11 pm
These are beautiful!
21. Tina | April 24th, 2008 at 12:51 pm
So pretty! Love your photos!
22. Patricia Scarpin | April 24th, 2008 at 1:57 pm
These are perfect!
So beautifully made and wonderfully presented.
23. diva@theSugarBar | April 24th, 2008 at 2:00 pm
oh i’ve had something like that before as a kid. they were filled with just sweetened cream, but they were so good. thanks for sharing this recipe. something cool to make and flash about to my mates. x
24. Hillary | April 24th, 2008 at 2:57 pm
You should show pictures of you filing them - absolutely beautiful!
25. Holler | April 24th, 2008 at 5:14 pm
I don’t usually like these biscuits in ice cream, I pass them around the table, but I could be persuaded now I have seen your presentation of them! I do love strawberries
26. ruby red vegan | April 24th, 2008 at 11:24 pm
I haven’t thought about these little ice cream cookies in forever! Your attention to detail is just jaw-dropping. I’m excited to see your vegan ice cream recipes too. I have a machine and I’m sure the ice cream you come up with would be nothing short of amazing.
27. Lori- the pleasantly plump vegan | April 25th, 2008 at 8:49 am
i am super duper impressed!
28. Michelle | April 25th, 2008 at 10:47 am
I’m continually amazed by your awesomeness. With a few of your recipes I’m going to blow the minds of the omnis in my wine club!
29. Kelleen | April 25th, 2008 at 11:31 am
These look so delicious and easy to make, I think I’m going to have to make some ice cream for an excuse to make these too!
30. Jessica | April 25th, 2008 at 1:39 pm
Is there anything you can’t make?
31. Shannon | April 25th, 2008 at 1:40 pm
Hi Lolo,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that the Foodbuzz team loves reading your posts and would be very excited to have you become a part of our blogging community. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Those look delicious.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
32. Katie | April 25th, 2008 at 8:30 pm
Those look great! I loved Great Chefs. I used to watch it before I went to dinner when I lived in dorms in college so I would be hungry for crappy dorm food.
33. Eileen | April 25th, 2008 at 8:45 pm
These are totally exciting! I cant wait to be away from my kitchenless hotel room and HOME to try them!
34. Jon | April 26th, 2008 at 4:41 am
Amazing!
Can someone explain in other terms what “Earth Balance” is? Is it a brand? Or a type of product? I live in Sweden and have never seen it here.
Earth balance is a vegan margarine that replaces butter.
35. TBC | April 26th, 2008 at 1:58 pm
Simply beautiful!!!
36. Anina | April 26th, 2008 at 5:34 pm
These look so yummy! I’m an omnivore who opts for vegan as much as I can, and I love your blog and your recipes!
For the pain-sensitive: I once had a summer job working in an ice cream store that made its own waffle cones. They provided us with cotton gloves for the cone-molding step so we didn’t burn our fingers too badly.
37. barbichounette | April 28th, 2008 at 9:14 am
C’est super !!!!
Tu me donnes une idée !!
J’ai du gros carton ,je vais aussi l’utiliser pour faire mes cornets !!!
Merci !
Bizzzzzzzzzz
?Barbichounette?
38. jessica | April 28th, 2008 at 4:42 pm
OMG, I totally remember Great Chefs. Just wanted to say that.
The cookies look beautiful!
39. jd | April 28th, 2008 at 9:56 pm
OMG - this is exactly the type of thing that makes me hyperventilate! And I’m not even a big dessert fan!
Beautiful sweets, Lolo
40. Jj | April 29th, 2008 at 12:04 pm
These look marvelous!!
41. Andrea | April 29th, 2008 at 8:11 pm
Uau!
They look like so delicious . Your photos are so beautiful.
I love came here sometimes.
Sorry, my english is not so good. I’m brazilian and I don’t write often in your language.
Kisses…
Bye
42. edamame | April 30th, 2008 at 10:15 am
Your site gave the devil in my heart big power. The devil said to me. “Eat this thing which I was sweet, and seemed to be delicious” As a result, I lost a fight with the devil. I was dieting so… (?_?)
From Japan
http://food-soybean.blogspot.com/
43. Céline Aubin | May 1st, 2008 at 8:28 pm
I made the Tuile Cookies this afternoon and they are delicious ! Thank you for the wonderful recipe.
Any updates on when you will be publishing more of your recipes in a book or e-zine ?
44. meghan | May 2nd, 2008 at 4:49 pm
once again, jawdropping!
i can’t wait till your cookbook comes out.
what’s going on with that?
45. Crystal | May 3rd, 2008 at 12:24 pm
These look beautiful.
46. squid | May 9th, 2008 at 1:56 pm
I’m sure you’ve addressed this a thousand times but do you use the salted Earth Balance and if not where do you get a non-salted kind?
They don’t make an unsalted kind as far as I know!
47. Tartelette | May 9th, 2008 at 8:05 pm
Great adaptation of a non vegan classic! Love it! One I will keep in my file for my friends!
48. marthe glad | May 13th, 2008 at 9:06 am
Around here (norway) most people have tuille irons, that look something like this: http://www.reuro.no/images/litebilde/147.jpg and then shape the cake around cone shaped wooden sticks that has a metal clip to grab the fried cake… sort of. It’s alot less labout intensive that way.
I’ve never thought it possible to make tuille cakes without those aids, kudos for doing it.
49. Belles-Lettres » Bl&hellip | May 16th, 2008 at 8:16 pm
[…] I leave you with a picture of mouth-watering cookies! I got the recipe from VeganYumYum (I don’t know how she got hers so beautiful-looking, but I’ll keep trying!), but […]
50. Caeline | May 16th, 2008 at 8:19 pm
They’re beautiful! I made some of my own (http://log.celestiae.net/2008/05/schools-out/), but I’m still learning! Thank you for the recipe!
51. Dessert with Friends &laq&hellip | June 1st, 2008 at 10:44 am
[…] I made a pair using the thin cardboard from a 12 pack of pop. For a visual, check out this blogger’s work. (Don’t use thick corrugated cardboard because you will wind up piling too much batter into […]
52. Stephanie | June 29th, 2008 at 8:01 am
YAY! beautiful. I have one question, how do you get them from the silpat to the baking sheet? Or can you bake them right on the silpat? I’ve never put mine in the oven, so I’m a little afraid!
53. fantastic links, and an e&hellip | July 18th, 2008 at 10:21 am
[…] These look amazing… see: […]
54. Sara Strother | July 25th, 2008 at 9:13 am
Can you make this without sugar but brown rice syrup rather? And instead of earth balance, just oil? Help! I would like to use this to make a mock canoli, but don’t eat sugar or processed EB type products. Do you have any ideas?
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